Description
A creamy and comforting Easy Chicken Stroganoff recipe made with tender chicken pieces, sautéed mushrooms, and onions in a savory sour cream sauce, served over egg noodles for a delicious family dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup all-purpose flour, for dredging
- Kosher salt and freshly ground black pepper, to taste
Cooking Fat
- 3 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Flavorings
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
Liquids and Finishing
- 1 cup chicken broth
- 1/2 cup sour cream
Serving
- Egg noodles, for serving
Instructions
- Prepare Chicken: Cut chicken breasts into 1-inch pieces. Season generously with kosher salt and freshly ground black pepper, then toss chicken pieces in 1/4 cup all-purpose flour until evenly coated.
- Brown Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken pieces until lightly browned on both sides, about 3 minutes per side. Remove browned chicken to a plate and set aside. Add the remaining tablespoon of olive oil to the skillet if browning a second batch.
- Sauté Vegetables: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Add the sliced cremini mushrooms and chopped yellow onion. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, and onions become soft, about 6 to 8 minutes.
- Add Flavorings: Stir in 1 teaspoon dry mustard powder, 1 tablespoon Worcestershire sauce, and minced garlic. Cook for 1 minute to develop flavors.
- Deglaze and Simmer: Pour in 1 cup chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Return the browned chicken pieces to the skillet. Let the mixture simmer for several minutes, stirring occasionally, until chicken is cooked through and sauce is slightly reduced.
- Finish with Sour Cream: Reduce heat to low and stir in 1/2 cup sour cream until fully incorporated. Season the stroganoff with additional kosher salt and freshly ground black pepper to taste. Remove from heat.
- Serve: Serve the chicken stroganoff immediately over cooked egg noodles, or alternatively over mashed potatoes if preferred. Enjoy your warm, creamy dish!
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch for dredging the chicken.
- Sour cream can be substituted with Greek yogurt for a tangier flavor and lighter texture.
- Ensure to cook the chicken in batches if the skillet is crowded to get a nice brown crust on the pieces instead of steaming.
- Egg noodles can be replaced with other pasta types like fettuccine or pappardelle, or served over rice or mashed potatoes.
- Adjust seasoning gradually after adding sour cream as it can mellow the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
